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Quality Characteristics and Storage Properties of New Value-Added Rice (Rinse-Free Rice: Musenmai)
| Title: | Quality Characteristics and Storage Properties of New Value-Added Rice (Rinse-Free Rice: Musenmai) |
| Authors: | Yokoe, M. Browse this author | | Kawamura, S. Browse this author →KAKEN DB |
| Keywords: | bran granules | | tapioca-starch granules | | whiteness | | percentage of bran remains | | free fat acidity | | viable aerobes count | | turbidity of rinsed water | | solids in rinsed water | | eating quality |
| Issue Date: | 2005 |
| Publisher: | American Society of Agricultural Engineers (ASAE) |
| Journal Title: | ASAE meeting paper |
| Start Page: | No. 056174 |
| Abstract: | Abstract : Rinse-free rice, which can be cooked without rinsing, has recently become popular in Japan. In this study, we investigated quality characteristics and storage properties of two kinds of rinse-free rice processed by two different methods and those of conventional milled rice. Cooked rinse-free rice without rinsing had the same eating quality as that of cooked conventional milled rice with rinsing. Sensory tests performed after 4 months of storage at 25 °C showed that the eating quality of rinse-free rice with rinsing was better than that of rinse-free rice without rinsing. |
| Description: | Written for presentation at the 2005 ASAE Annual International Meeting Sponsored by ASAE |
| Rights: | Technical presentations are not subject to the formal peer review process by ASAE editorial committees; therefore, they are not to be presented as refereed publications. Citation of this work should state that it is from an ASAE meeting paper. EXAMPLE: Author's Last Name, Initials. 2005. Title of Presentation. ASAE Paper No. 05xxxx. St. Joseph, Mich.: ASAE. |
| Type: | article |
| URI: | http://hdl.handle.net/2115/71264 |
| Appears in Collections: | 農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 川村 周三
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